Відео

thats dry and u know it

But don't know how he is in real life

🔥🔥🔥

Great idea!

Nice video. But I feel like you should have had a pineapple plant on the table instead of your run of the mill houseplant. 4 out of 5 stars.

🔥 🤙🇬🇺

you wasted almost half of the tongue meat trimming like that.

Can you provide the link for the lifesmart heat deflector.looks like there are a few different sizes. Thanks

thank you for these - I'm just starting on the fermentation journey. Tepache was my first project. I'm now on my third batch and glad to see this additional information about letting it go for 2 weeks and then aging.

Wow! Normally Chamorro’s from Guam don’t use Ajino Moto (Saipan) and no sugar (Filipino/Koreans).. but every one has their way I guess.

Mate, did you stop posting new videos? We like the content.

Bought that exact model yesterday and did breakfast on it this morning after the seasoning process

Thanks for the video as well! Very insightful Jeremy and after my wife kept hounding me to get rid of my large Big Green Egg a few years back(Both she and the kids don't like smoky food for some reason) I'm looking for a smaller more affordable kamado cooker than the BGE Mini Max. My good friend has the Kamado Joe Jr. which he likes and even those are getting a little pricey lately. Just wondering if it's worth going with a $300-$400 cheaper grill in the long run.

The 28" blackstone griddle model 2325 will NOT go below 400 degrees as designed. It is labeled nowhere that this is so. BEWARE

Thanks for the video, helped extremely well. I am legally blind so I could not read the instructions. This was not the exact model that I purchased but fairly closed got through. It got it put together. Got it seasoned ready to roll. 1:32 1:51

Bro!!! Nice video, that sweater is as fire 🔥 as the grill….control!!!!

I wanted a larger Blackstone but they were expensive so I bought this one at Walmart for $190 and for those who might think it's too small, you can see in this video it's perfect for most sized families.

I'm voting you for King Sir

Awesome video. Delicious looking burgers. I'm going to buy this Griddle because you actually cooked in your Griddle to give me an idea of how much food can fit. Thank you very much

Its a wine not topatche hermano 😂❤

One thing i have to add is i inherited a set of Cutco knives including the shears like you i also use shears a lot. I don't know how much they cost but they are serious cutting power.

whhere does battery go

Hi. I hope you happy. Think have a new presitend USA. New, smoke videó. 😉 IM Hungarian. I live long time in Republic Ireland. Have a nice days

Awesome video brotha!!!

Where did you get those orange grips on the side handles?

Thank you for showing the step about the shear pin and cotter pin. I kept confusing the LPG support with the LPG hook.

Already learned something new today,base mustard 😮

Nice video. I like to cut big gobs off fat but don’t worry about little bits because fat is flavor. I don’t always inject either but you put some pats of butter under the skin and seasoning or herbs of choice. Looks like a great chicken. 👍

Nice, informative video. Wine, Janet Jackson, griddle build, and a cook, what more could you ask for!!

Super entertaining video. Doing up some pork spare ribs on Sunday and you cooked yours pretty much like i do mine. I am going to steal some of your seasoning techniques. Than ks !

Salt, tarragon, smoked paprika, drizzle of lemon juice couple cubes of butter. Delicious cod

I can’t find where to put the battery for the igniter the instructions say I need one but doesn’t say where to put it and I’m confused lol, can you help me out any?

BUDGET DAD: IT HAS BEEN MONTHS. Where the heck is my game hen video?! Get on it my guy!!!

I let mine mix for 5 days

Piloncillo is an unrefined or raw cane sugar. It is not brown sugar. Brown sugar is totally acceptable since yeast is not picky. The darker the brown sugar the more flavor. Raisins are a crime in Tepache but they can play a big role in ferments in general. They are for kbac/kvass, raisins are. I use all the pineapple but the core, leaves, very top, and bottom. I have heard that the core changes nothing so it is a totally safe addition but I have never thrown it in the mix. Clove, cardamom, and cinnamon in any combo are top-tier. You need an alcohol refractometer for an accurate reading of ABV.

Nice review of Tepache! Even without fizz, it's about how taste nice and looked nice for that matter!

As a double indirect, please, try a Kamodo Joe Jr soapstone, 10", Which may fit into your grill?

I absolutely love that Fermenter, If my 3 gallon glass fermenter dies, I will attempt to get this one.

9 abv doestn taste anymore to pinneaple big liar plus all aerobic fermentations end up wrong , just trying to monetize fake videos? 😂😂😂

Brought my first egg a few days ago and decided i needed a table, had looked at other videos and most seemed to complicated or expensive. Then i hit yours and it all fell into place. Awesome job and video. Liked and subscribed

Also, do you ever score you pork butt fat before smoking? Ive been using that technique for years but tbh im not sure it enhances it lol its just a habbit when prepping, curious of your thoughts?

Man I made my first dry pork rub using cinnamon this last weekend it was amazing on the butt. Then I saved the my rib trimmings from past weeks and made pork stock out of those trimmings and then injected the butt with that stock.... dynomite .... love your videos brotha!

I just found your video from 2yrs ago and that chicken had my mouth watering, lol I was moving my head from side to side like yum yum lol great video.

So kamado owes you a pack of lava seal

Someone creepin at 4:37 lol haha

Smoke Tubin!! Very nice !

Nice

Hi Jeremy :) all the way from Italy (by the way, are you like, part Italian? You look just like my friends next door, expressive and friendly and all) I've drunk Slavic fermented 'toasted black rye bread beer', "kvass", for many years and it's fun but also quite good for you. Now first times i'm trying at home and have discovered all these other great drinks. Am through my 3rd tepache batch and they all tasted great, i love it (just a different thing from kvas or beer, altogether. Great for variation.) I had some old sourdough yeast and added some to my 2nd tepache. The smell was fantastic! Which may have led yt to suggest me your video :) I was just shocked at seeing you add kinda 10 times the regular sugar dose, ok let's say 5 as the fruit and water are also about double amount. But then if most of it gets eaten up by the yeast, it really makes sense. I'd be just curious if you hve any idea, along with the awesome 9.19% abv, how much sugar was left in the drink. I'd like to have some more alcohol in mine, but as little sugar as possible. Last remark (they're all just questions really, no trolling!) I see you also go generous with cinnamon, but then yeah same tuing as the other amounts i guess. Ok now i'm going to watch this again and will follow it step-by-step formy next batch :) Cheers!!!

Hey man, so glad i've found this 'sequel' to your first hard tepache video! So interesting. I'm just doing my third batch ever and am already in love with it. I just wonder here, did you use the exact same amounts of sugar/yeast/fruit ratio as you did in the first video? Thanks bud :) Oh and your mother-in-law is so lovely. In my Italy moms-in-law are famous to be devils and unrelatable, to the pont that (speak of superhard spirits) we have the most pure alcohol herb liquor (some 90% abv or more) it's so burning almost undrinkable and the name is "latte di suocera"... mother-in-law's milk, lol. Which strikes me at seeing yours is so dear. To the point i wish my own mum was like her. :)

HE'S ALIVE. WHERE ARE MY CORNISH GAME HENS, BUDGET DAD.